Pic of Chicken, vegetable and barley soup

Chicken, vegetable and barley soup

Show ingredients

Soups & stews

Chicken, vegetable and barley soup

Serves 4 1h 15 min
Much more flavourful than breast meat, chicken leg meat works well in this tasty soup. This is a really hearty and comforting meal, and if you use our diced chicken leg, we've already done the boning for you. Use a free hand adjusting the veg, depending on what you have in your box. This calls for good stock for the best results.


  • 2 tbsp oil for frying, e.g. vegetable or sunflower
  • 1 large onion, finely sliced
  • 1 large garlic clove, finely chopped
  • 120g pearl barley
  • 1.6 litres chicken or veg stock
  • leaves from 2 sprigs of fresh thyme (or use a good pinch of dried)
  • 350g diced chicken leg
  • 3 carrots peeled and finely diced
  • 3 celery sticks, finely diced
  • 1-2 potatoes, depending on size, peeled and diced
  • salt and pepper


Prep time: 10 min
Cooking time: 1h 5 min
  • Step 1

    Heat the oil in a large saucepan. Add the onion and fry gently for about 5 minutes to soften, then add the garlic and cook for another couple of minutes.
  • Step 2

    Add the barley, stock and thyme leaves, bring to the boil, reduce the heat, then cover and simmer for 40-45 minutes.
  • Step 3

    Add the chicken, carrots, celery, potato and season to taste.
  • Step 4

    Cook for 15 minutes, until the chicken is cooked through and the vegetables tender. Check the seasoning before serving.

You may also like…